Tomatoes are in their prime right now! Sweet and juicy, they are for sure my favorite vegetable! Get good ones for this recipe from a local farm stand or farmers' market if you aren't lucky enough to grow your own!
¾ pound, peeled, shrimp, cooked and cut into ½ inch pieces
1 cup watercress, washed
8 leaves Bibb lettuce, shredded
juice from ½ lemon
1 tablespoon Dijon mustard
1 teaspoon Extra virgin olive oil
coarse salt & black pepper
4 large tomatoes
1. In a bowl combine shrimp, watercress, lettuce, lemon, mustard, olive oil. Sprinkle with salt and pepper. Toss to combine.
2. Hollow out the tomatoes from the stem end. You can mix any of the juice from the tomatoes into the bowl with shrimp.
3. Stuff the tomatoes with the mixture. Serve.
ENJOY!!!
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